Stuffed Champignon Mushrooms
Prep. Time
20 minutes
Cook Time
20 minutes
Servings
12 mushrooms
Difficulty
Easy
Gluten-Free, Nut-Free, dairy-free, egg-free
Gather ’round for a little bite-sized indulgence: these mushrooms, heaped with savory filling and glazed to a golden sheen, are where comfort meets elegance on a single tray. Each tender cap holds a flavorful surprise that peeks out just enough to promise a juicy, melt-in-your-mouth experience. Whether you’re entertaining friends or simply treating yourself, the moment you brush on that glossy finish and slide them into the oven, you know you’re in for something delightfully irresistible.
Ingredients
For the Stuffing
10-12 champignon mushrooms
4 tbsps vegan ricotta
1.7oz (50g) extra-firm tofu, thinly grated
1 tbsp pesto (follow my recipe here or use a store-bought vegan option)
1 tsp salt
Optional: add chopped spinach leaves for texture and nutritional value.
For the Sauce
3 tbsps extra-virgin olive oil
1 tsp garlic-salt
1 tsp dried parsley flakes
Instructions
Preheat the oven to 400F/200C.
In a mixing bowl, mix all the stuffing ingredients until consistent.
Rinse the mushrooms to remove dirt, and core them by removing their stems.
On an oven-safe flat pan lined with parchment paper, place all the cored mushrooms upside down (caps down).
Place enough stuffing in each mushroom, so it sticks out a little.
Using a pastry brush with silicone-bristles (preferably), generously brush the mushrooms with dressing.
Place in the oven and bake for 20 minutes, or until golden-brown on top.
Notes
For a soy-free option, you can easily skip the tofu.
Bella or portabello mushrooms can also be used here with the same stuffing and baking technique, although given that portabello mushrooms are larger, be mindful about the stuffing quantities.
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!